'linguine' on Serious Eats

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up.
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A couple of years ago I wrote about one of my quick go-to dinners, shrimp sauteed with chile flakes and lemon, tossed with hot pasta. When it comes to incredibly quick dinners, a pretty common combination is pasta and shrimp. I always keep both ingredients around. And while I love my old standby, I was on the search for a subtle variation recently. More

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone. More

The following recipe is from the November 5th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson, author of Second Helpings of Roast Chicken, believes linguine to be "one of the... More

My seven-foot tall Sun Gold tomato plant is ripening with beautiful orange cherry tomatoes faster than I can use them (see last week's recipe). My favorite use by far though involves pasta. This particular one comes from my food hero... More

I'd never eaten a ramp before in my life. But there I found myself week after week, trolling greenmarkets, unable to wait for something other than root vegetables. My own obsession was mysterious, but the general public excitement over ramps... More

I've done this before. Not with the same ingredients, or procedure, but with the unlikely combo of pasta and seemingly inappropriate vegetable. It would seem to be too much starch for any one human to take on. But cooked correctly,... More

On Top of Spaghetti is the second cookbook by Johanne Killeen and George Germon, the owners of Al Forno in Providence, Rhode Island. I've eaten at Al Forno many times over the years, and the pastas, grilled pizza, and desserts... More